1. The first step of preparing ginseng root is to thoroughly remove dirt from its skin. Immerse the ginseng root in a bowl of water for about 10 minutes. Solid dirt on the ginseng root will soften up and yield to light scrubbing.     2. Scrub off the remaining dirt with a tooth brush using running water.     3. Trim off minor forks. Called "fine ginseng", minor forks usually taste much more bitter than the rest. The minor forks trimmed off can be immersed in water for prolonged period of time to drain out bitter elements and then prepared as seasoned potherbs or used as an additive when preparing tea.     4. Trim off the crown. Crowns are trimmed off when used for regular dishes, but they can be retained when preparing dishes like honey-preserved ginseng for which original shape is treasured.     5. Aside from the cookeries where a whole ginseng root is used, most cookeries use ginseng roots sliced in cross sections. For skewered roasting, the roots are sliced thinly lengthwise.     6. For salads, rolls or skewer baking, ginseng roots are also sliced thinly lengthwise     7. For preparation of western style sauces or jams, ginseng roots are minced. The roots are sliced thinly lengthwise first and the bundle of slices are chopped crosswise.

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